Baked Potato Salad With Dill

Ingredients

• Servings: 6
• 4 baking potatoes
• 4 ounces fresh bean sprouts
• 1/4 cup coarsely chopped walnuts
• 4 celery, thinly sliced
• 4 radishes, sliced
• 3 tablespoons chopped fresh dill weed
• 2 tablespoons chopped fresh parsley
• 1/3 cup mayonnaise
• 2 tablespoons lemon juice
• 4 teaspoons dijon-style prepared mustard
• 1/4 teaspoon curry powder

Recipe

Preparation Time: 20 mins Ready Time: 40 mins


• preheat over to 400 degrees f (200 degrees c). pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. remove from oven, let cool, and then chill until cold.
• peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.
• whisk together the mayonnaise, lemon juice, mustard and curry powder.
• pour dressing over potato mixture; toss to coat. cover and refrigerate until ready to serve.